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Terroir
The fruit is obtained from high-altitude vineyards: 30-year
old bush vines cultivated on stony soils at between 600-
700m. Our mineral-rich alluvial and glacial terroir produces
an average yield of 4.5 tons per hectare – berries are
harvested at high levels of phenolic ripeness.
Vinification
Only hand-picked bunches are used. After entering the
winery, the Carignan is treated to a cold maceration
for 72 hours to ensure a gentle extraction of colour and
flavour. Moreover, our policy is to press the grapes
before primary fermentation is complete. The wines
are then aged in a mixture of oak barrels (15%) and
concrete tanks.
Tasting notes
Purity and freshness are the hallmarks of this wine.
The palate is bright and focused, with intense notes of
crushed red fruits, blackcurrant and vanilla. Silky tannins
and ripe acidity make this Carignan approachable from
the get-go. It would pair very well with roast lamb or
chuletas (grilled lamb chops cooked over vine embers).
